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2 eggs
1 cup mayonnaise
3/4 teaspoon dijon mustard
1 1/4 teaspoons old bay seasoning; divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
2 cups crustless cubed white bread; cut into small cubes
1 pound jumbo lump crab meat; drained of liquid
2 tablespoons Butter; softened
1. Heat the oven to 400°F degrees.
2. In a medium mixing bowl, whisk together the eggs, mayonnaise,
mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and
celery to make a dressing.
3. In a large mixing bowl, toss the bread with half of the dressing,
mixing until the dressing is absorbed by the bread and the cubes are
slightly broken up. Add additional dressing if the cubes are too dry.
4. Gently mix in the crab, being careful not to break up the lump
pieces. The mixture should hold its shape when formed into a ball with
your hand. If it is too dry, add additional dressing until the mixture
comes together. You might not use all of the dressing.
5. Divide the mixture and form into 8 crab cakes. Place the cakes on a
greased cookie sheet or sheet pan.
6. In a small bowl, stir the butter together with the remaining
one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop
of the seasoned butter.
7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve
warm.
Yield: 8 (4-ounce) crab cakes
Preparation Time: 40 mi
1 cup mayonnaise
3/4 teaspoon dijon mustard
1 1/4 teaspoons old bay seasoning; divided
3/4 teaspoon fresh chopped tarragon
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
2 cups crustless cubed white bread; cut into small cubes
1 pound jumbo lump crab meat; drained of liquid
2 tablespoons Butter; softened
1. Heat the oven to 400°F degrees.
2. In a medium mixing bowl, whisk together the eggs, mayonnaise,
mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and
celery to make a dressing.
3. In a large mixing bowl, toss the bread with half of the dressing,
mixing until the dressing is absorbed by the bread and the cubes are
slightly broken up. Add additional dressing if the cubes are too dry.
4. Gently mix in the crab, being careful not to break up the lump
pieces. The mixture should hold its shape when formed into a ball with
your hand. If it is too dry, add additional dressing until the mixture
comes together. You might not use all of the dressing.
5. Divide the mixture and form into 8 crab cakes. Place the cakes on a
greased cookie sheet or sheet pan.
6. In a small bowl, stir the butter together with the remaining
one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop
of the seasoned butter.
7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve
warm.
Yield: 8 (4-ounce) crab cakes
Preparation Time: 40 mi